Chocolate chip cookies are always a hit! This is a classic recipe made with the addition of chopped walnuts or pecans. The recipe makes a big batch of about 5 to 6 dozen chocolate chip cookies.
Did you know that it is estimated that about half of all the cookies baked in the US are chocolate chip cookies? They've been a huge favorite since chocolate crunch cookies were created by Ruth Wakefield in the 1930s.
What You'll Need
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar (firmly packed)
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup butter (or margarine, room temperature)
1 package (12 ounces or 2 cups) semisweet chocolate chips
Optional: 1 to 2 cups chopped walnuts (or pecans)
How to Make It
Heat the oven to 375° F (190° C/Gas 5). Grease two baking sheets lightly or line them with parchment paper or
silicone baking mats.
Sift flour, baking soda, and salt into a large bowl and stir to blend. Add the granulated and brown sugars, eggs, vanilla, and butter.
With an electric mixer on medium speed, beat the mixture until smooth and well mixed, about 1 minute.
Stir in the chocolate chips and chopped walnuts or pecans, if using.
Drop by tablespoonful about 2 inches apart, onto the prepared baking sheets.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until browned.
Remove the chocolate chip cookies to rack to cool.
Tips and Variations
Vary the flavors by adding different types of morsels. Try them with milk chocolate chips, a combination of peanut butter or butterscotch and chocolate chips, or add some toffee chips for extra crunch.
